• In the bowl of a large food processor, pulse gluten-free flour, sugar, and salt until combined.
• Add the cold butter to the food processor and pulse until the mixture is crumbly with walnut size pieces of butter in it. Don't pulse it too much.
• Add the egg yolk to the mixture and pulse for a few seconds to incorporate.
• Add the ice water and lemon juice to the mixture and pulse until the mixture begins to look thick and crumbly. Don't pulse it too much!
• Dump the mixture into a large bowl and use your hands to form the crumbs into a round disc. You don't want to work it too much or you will melt the butter.
• Wrap the disc in plastic wrap and refrigerate the dough for 30 minutes. Remove the chilled dough from the fridge and separate into two discs.
• Lightly flour a large work surface and use a rolling pin to roll out one disc of dough into a circle. Be sure the circle is larger than the pie tin. It should be ⅛ inch thick. If you roll it too thick, the bottom crust won't cook fully.
• Carefully fold the circle in half and transfer to the pie tin. Unfold the crust and move it into place with your fingers.
• Trim the edges with scissors, but leave some excess to fold under. Use your fingers to fold the extra crust under all the way around the tin.
• Use your fingers to crimp the crust. Refrigerate or freeze until ready to use. Use the second disc for the top crust or for another pie.

For par-baking the crust for wet fillings:

• Set the oven to 425 degrees Fahrenheit.
• Fill the pie crust with parchment paper and pie weights. Bake for 10 minutes.
• Remove the pie weights and bake the crust for another 5 to 7 minutes or until it looks set.